Carrot chiffon
It's a pretty orange carrot chiffon cake with ground carrots.
6 serving
Within 90 minutes
강혜
Ingredients
  • an egg yolk
    4ea
  • Sugar
    35g
  • Cooking oil
    60g
  • Soft flour
    110g
  • Baking powder
    3g
  • egg
    4ea
  • Sugar
    35g
  • Carrot
    150g
Cooking Steps
STEP 1/9
Grind carrots finely on a grater. Beta-carotene, the orange cow in carrots, works very well for our bodies.
STEP 2/9
Beat in the yolk and add sugar and top with foam. It's enough to have a light taste and a bubble blade passing by.
STEP 3/9
Add ground carrots and mix once.
STEP 4/9
Add cooking oil and mix.
STEP 5/9
Add the sieving powder and baking powder and mix thoroughly by turning the spatula large so that there is no lumpy powder.
STEP 6/9
To make meringue, whisk the whites and add sugar
STEP 7/9
Please whip and make a horned meringue.
STEP 8/9
Divide the meringue into the dough 3 times and mix carefully to prevent the meringue from bursting.
STEP 9/9
Spray enough water into the chiffon mold and pour in the finished carrot chiffon dough Then stir a couple of times with chopsticks to drain the air bubbles in the dough. Bake at 160c for about 30 minutes.
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